A Note On Roasting Red Peppers

While you can do this on a gas burner, turning the pepper with tongs over and over in the flame until the skin blackens, I do mine in the broiler. When they're charred, I place them in a paper bag for a few minutes as they cool. This causes the skin to steam away from the flesh, making it easy to remove under some cool water.

If you're not going to use the pepper right away, you can store it in a jar with olive oil and a few cloves of garlic. Amazing on pasta, or a sandwich, or in salad, or eaten from the jar, cold, at 3 AM, with fingers or a fork.